Creamy Yogurt Dip
Serves: Makes 1 1/2 cups
Prep Time: 900 min
Cook Time: 15 min
1 Line a strainer with cheesecloth and place over small bowl. Add non-dairy yogurt, cover and place in refrigerator for several hours or overnight to remove some of the liquid.
2 Place the finely diced cucumber and the salt in a small bowl. Mix well, cover and refrigerate for several hours.
3 When ready to assemble, place the drained yogurt in a medium bowl. Add the tofu sour cream, lemon juice, dill and garlic. Mix well. Transfer the cucumber to a strainer and gently squeeze out any excess liquid. Add to yogurt mixture and mix well. Season with pepper, if desired. Cover and refrigerate for at least 2 hours to allow flavors to blend.
4 Serve with pita wedges, crackers, bread or fresh, raw vegetables.
Hint: This tastes even better the next day, so plan ahead when you want to serve this. The recipe may easily be doubled to serve more people.